I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

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Vegetable Chilli

Just watch in dismay as my carefully positioned garnish goes oozing down the chilli like lava from a volcano. It really did look beautiful a second before.

Fry an onion and two cloves of garlic gently for five minutes in a little salt. Add about 300g quartered, chestnut mushrooms and fry until they are even more brown than they were originally.

Add two sliced red peppers, a red chilli and some aubergine (if you have one). Keep stirring while you cook these for a few minutes longer.

Stir in a teaspoonful of ground cumin, a teaspoonful of chilli powder and half a teaspoon of ground coriander. Now add 2 tins of tomatoes, a tin of chick peas and a tin of kidney beans. Simmer for 30-40 minutes with the lid on before garnishing (ahem) with sour cream, some red chilli and a handful of coriander leaves.